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засаливание
portuguès
salmoura
Food processing: treating with brine.
salting
cooking method
rus
засаливание
salting
1
And that's not to mention the amount of
salting
that went on.
2
Shell and skin freshly roasted peanuts and proceed as in
salting
almonds.
3
Like drying,
salting
preserves meat by depriving bacteria and molds of water.
4
The rattle rand is the very best piece for corning, or
salting
.
5
Fish and flesh keep good for
salting
during two or more days.
1
The meat essentially absorbs the
brining
liquid, which increases its water weight.
2
These are the special things to remember about fermentation,
brining
and dry-salting:
3
Options included marinades, spice rubs and pastes, barbecue sauces, salsas, and
brining
.
4
Apart from the
brining
time, this recipe comes together in about 15 minutes.
5
Be careful to limit the
brining
time to no more than 1 hour.
6
You may also want to test how
brining
changes the flavor.
7
The primary role of
brining
is to add moisture to food.
8
Chefs are going beyond using just beer for braising and
brining
.
9
The
brining
helps keep them firm, the pickling keeps them zippy.
10
That makes pork chops and chicken breasts prime candidates for
brining
.
11
If salt dries out proteins, why does
brining
make meat moister?
12
At this point, we decided to try
brining
the salmon.
13
With the turkey, which is especially prone to drying out, we consider
brining
mandatory.
14
We also found
brining
of the breasts to be worth the minimal effort required.
15
No, I really was
brining
a message from Oona Sheehan.
16
See page 85 for more on the technique of
brining
.
brining
brine
brine birds
absorb the brining
brine a message
brine also
brine changes
rus
засаливание
засолка
посол
portuguès
salmoura